• 1 tablespoon olive oil• 1 medium onion, finely diced• 2 celery sticks, very finely diced• 2 large garlic cloves, peeled and finely diced• 250g potatoes, preferably Maris Pipers• 1 yellow pepper• 2 teaspoon ground coriander• Good pinch of saffron threads• 2 bay leaves• 150ml white wine• 400g can of chopped tomatoes• 1 heaped tablespoon tomato purée• 600ml cold water• ½ fish stock cube• 2 tsp superfine sugar• ½ tsp flaked sea salt, plus extra for seasoning• 150g fine green beans• 400g thick white fish fillet• 200g cooked and peeled king prawns, thawed• Freshly ground black pepper• Freshly chopped flat-leaf parsleyFor the Topping• 4 long, thin diagonal slices of ciabatta bread (each about 20g)• 2 tablespoons mayonnaise• 1 garlic clove, peeled and chopped• 15g Parmesan cheese, finely grated
Step 1Heat the oil in a large flameproof casserole dish or wide, heavy-based saucepan and gently fry the onion and celery for 8 minutes until well softened, stirring occasionally. Add the garlic and cook for 2 minutes more. Don’t let the garlic burn or it will give your stew a bitter flavour. If the onion starts to stick, add a splash of cold water to the pan.Step 2Meanwhile, peel the potatoes and cut them into rough 2cm chunks. Cut the pepper into chunks. Stir the ground coriander, saffron, and bay leaves into the casserole and cook for another couple of minutes, stirring constantly. Pour over the wine and let it all bubble for a few seconds before adding the yellow pepper, potatoes, chopped tomatoes, tomato purée, water, stock cube, and sugar. Season with the ½ teaspoon of salt and plenty of ground black pepper.Step 3Bring the stew to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the potatoes are softened but not breaking apart. Trim the green beans, cut them in half, and add them to the pan, then return to a simmer. Cook for a further 5 minutes, stirring occasionally. Season with more salt and pepper to taste.Step 4Remove the skin from the fish fillets and cut the fish into rough 2.5cm chunks. Drop the fish pieces on top of the bubbling liquid and cover the pan with a lid. Poach the fish over a medium heat for 3 minutes or until it is almost cooked. Remove the lid and very gently stir in the prawns, trying not to break up the fish too much. Cover again and simmer for 2 minutes more or until the fish is opaque and the prawns are hot. Don’t let the prawns overcook.Step 5While the fish is simmering, toast or griddle the ciabatta bread and mix the mayonnaise with the garlic. Ladle the stew into warmed deep plates or bowls. Scatter with roughly chopped flat-leaf parsley. Spread the hot toast with the garlic mayonnaise and place on top of each bowl or serve on the side. Sprinkle with grated Parmesan and serve.
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